Kimchi

I love kimchi, as I love all things fermented, brined or pickled. So when I had way too much produce from the farm (as is the case more often than not) I decided to try my hand at making kimchi. I threw in radishes, bok choy, chili flakes, fresh garlic, scallions and carrots. I made a brine with kosher salt and water (a little too salty, in the event – I’ll know for next time), put the vegetables in mason jars, covered them with the brine and let them sit in the cool, dark pantry for a couple of weeks.

Advertisements

About ea

Reluctant technophile, immoderate lover of words, food, cogitation, the sensory world. We are not done evolving and there is no free will.
This entry was posted in Cooking. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s